Baking Tips
1YaH Ovet_
Oven airflow
Aluminum
.lbil
P(_Tt
Bahing
pans/sheets
Preheating
The type of
marga, rine
will ( fi?ct
bahing
perJbrmance,!
10
An internal cooling tim operates during all oven
modes. The w;mn air from inside the oven will be
exhausted out through vents located between the
door and control panel.
Do not allow this air flow to be ol)structed 1)v
draping kitchen towels met the front of the men in
imdercotmter applications.
Never entirely cover a rack with ahmfinum fifil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of toil may be used m catch
a spillover by plating it on a lower rack several
inches below the t0od.
NOTE: For general baking, only one or two racks
will be used. Three racks will be used only when
multi-rack baking. Remove the third rack fl'om the
oven when it is not is use.
:catchspill0vers _//
_)>r e_ e]_ codd m_gan d proper br_s]_h_g, th ere
mllst be era)ugh room fi}r ah" circll]ati(m im_the
os el_. Ba]dm_g resl*Its _*,ri]]be better if ba]dm_g pm_s
are ce]_tered as ml_(h as possible _:_ther thm_
beh_g placed to the t}'ol_t or to the back of
the ovem
Pm_s shol*id m_ot tol*ch each other or the walls of
the oven. A]]o_ 1- to 1½" space betweem_ pm]s as
we]] as from the back of the ovei?, the door amid
the sides.
lf_ou m_eed to use two ]:_cks, 10se]:_ck poskhms
m_d (:, B ;rod D or _ m_d D m_d stagger the
patois so that om/e is _/ot diredv above tile ()tile]:
Use the proper baking pan. The t},])e of finish on
the pan detemfines the amom]t of browning that
will occm:
• Dark, rough, or dull I)ans absorb heat resulting, in
a browner; crisper crust./Lrse this t)])e fi)r pies.
• Shiny, bright and smooth pans reflect heat,
resulting in a lighte_; more delicate browning.
Cakes and cookies require this t},'l)e ot pan
or sheet.
• Glass baking dishes also absorb heat. X4qmn
bakin<*oin glass baking dishes, the temperatm'e
may need to be reduced b) 25°E
A]] ()w th e ()ve]_ t( >p re h ea t b eibre p]a ci _ g [i )<_d i_
the ove_. Preheati_g is _ecessa_)for good results
whe]_ baki_g cakes, cookies, past_ T m_d breads.
l!7_et_d_eP[_2HI_4T I_q'tz_'g:,*(<s@_ /;,od,s,should be
pla(_,d7n tlzem_en.
Most recipes for baking have been developed
using high-tilt products such as butter or
mmgafine (80% tilt). If you decrease the tilt,
the recipe may not give the same results as
with a highe>tilt product.
Recipe fililm'e can result if cakes, pies, pastries,
cookies or candies are made with low-tilt spreads.
The lower the tilt content of a spread product, the
more noticeable these differences become.
Federal standards require products labeled
"margarine" to contain at least 80% tilt by weight.
I,omfilt spreads, on the other hand, contain less
tilt and more water. The high moistm'e content
(ff these spreads affect the texture and flavor of
baked goods. Dw best results with wmr old
fiwofite recipes, use mmgafine, butter or stick
spreads containing at least 70% vegetable oil.
